My friend Eunice found this one. When it comes to spicy her family likes it hot. My family likes some heat but not so much that you can’t feel your lips:) You will need to have a few items in your pantry that you might not normally stock but so worth it! They have been staples in our house for awhile now. Check out my “pantry” list for details. I made this soup last week. It really hits the spot after snowshoeing or X-country skiing or any other winter outdoor activity. We have another month at least of winter. Don’t rush away the days, embrace them. Get outside , get moving… and before you go out, make a double batch of this soup. You will be glad you did. Yum!
Thai Soup (double to make full pot)
2 Tbsp. olive oil
1/2 cup finely chopped onion
1/2 a red bell pepper, diced
2 cups sliced mushrooms (could leave these out or replace with boy choyor carrots)
4 cups vegetable stock
2 Tbsp. Gourmet Garden™ Lemon Grass herb paste (the stuff in the tube or the real thing, if you can find it) ***Could substitute with 1 tbsp lemon juice & 1tsp fresh grated ginger
1 tsp. fish sauce
1 tsp. Worcestershire sauce
1 can lite coconut milk (398ml)
2 tsp. red curry paste
1 1/2 tsp. Sambal Oelek chili paste
2-3 Tbsp. tomato paste (to taste)
½- 1 Tbsp. cornstarch (depends how thick you want the soup)
2 cups cooked rice ( brown rice or try a mix of long grain with wild rice or black thai rice for some added texture)
Fresh cilantro, parsley or basil leaves shredded for garnish
Lime for garnish
Cook rice and set aside (or use left-over cooked rice).
Heat large saucepan or Dutch oven over medium heat and add 1 Tbsp. oil. When hot, add mushrooms and cook until golden and tender. Remove to a plate. In same pot, add remaining 1 Tbsp. oil and heat. Add onion, red pepper, (if using carrots or bok choy add here)and saute just until softened. Return mushrooms to pot. Add broth and heat through. Add lemon grass paste, fish sauce and Worcestershire sauce and simmer 5 minutes. Add coconut milk, turn heat to low, then cover and simmer 2 minutes.
In a small bowl, add curry paste, Sambal Oelek, tomato paste, 2 Tbsp. water and cornstarch and mix until incorporated. Stir into soup until combined and heat until soup simmers, thickens very slightly and has a velvety appearance. Add cooked rice, cover and simmer 5 minutes. (You can also add more curry paste, tomato paste and/or Sambal Oelek to taste at this point, as well).
Pour soup into bowls and garnish with cilantro, parsley or basil leaves and serve with additional Sambal Oelek for those who prefer a hotter soup.